Multi-Purpose Salted Corn Soboro with Koya Dofu.
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, multi-purpose salted corn soboro with koya dofu. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Multi-Purpose Salted Corn Soboro with Koya Dofu is one of the most well liked of current trending meals on earth. It's enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Multi-Purpose Salted Corn Soboro with Koya Dofu is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook multi-purpose salted corn soboro with koya dofu using 11 ingredients and 8 steps. Here is how you can achieve it.
Composition - Multi-Purpose Salted Corn Soboro with Koya Dofu:
- Require 1 cob worth or 1 can Sweet corn kernels.
- Need 150 grams for Ground meat (beef or pork).
- Provide 1 block Koya Dofu (Freeze-dried tofu, rehydrated in hot or cold water).
- Give 1/2 of Onion (finely chopped).
- Provide 1 clove Garlic, finely chopped.
- You need 1 tbsp - Vegetable oil.
- Prepare 1/3 tsp or (to taste) Salt.
- Prepare 2 tsp for Tonkatsu sauce (or Japanese-style Worcestershire sauce).
- Need 1/2 tsp of Sugar.
- Need 1 tbsp Sake.
- Prepare 1 sprig Rosemary, if you have it.
Multi-Purpose Salted Corn Soboro with Koya Dofu step by step:
- If you have a fresh corn on the cob, either boil it or wrap it and microwave for 4 minutes. Scrape off the kernels. If you are using canned corn, drain the liquid..
- Squeeze out the rehydrated koya dofu very well, and chop it up finely. This is easy in a food processor..
- Heat oil and garlic in a pan over medium heat. When the garlic is fragrant, add the ground meat, salt and pepper, and cook until the meat is crumbly..
- Add the onion, koya dofu, and corn in that order, stir frying between additions. When everything is evenly coated in oil, add the remaining seasonings, stir fry over medium heat and it's done!.
- You can store this in the refrigerator for 3 days. Top on a bowl of rice, in a pilaf, or to fill tortillas..
- You can mix it with rice and make onigiri rice balls. It might be better not to add garlic if you're using the soboro for bentos. Adding parsley to counter-act the garlic odor..
- Mix with pasta. The fragrance of the rosemary is great! If your children don't like herbs, you can omit..
- Fill an omelette. It goes really well with egg. This omelette doesn't need ketchup on it..
So that is going to wrap it up for this special food multi-purpose salted corn soboro with koya dofu recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
